Mexican Food Recipe: Salty Chihuahua

This is a Mexican-inspired take on the Salty Dog (usually made with grapefruit juice, vodka and salt) .

Makes: 5 servings

Active Time: 12 minutes

Total Time: 12 minutes

Ingredients

=Coarse salt, (optional)

=5 ounces tequila, divided

=2 ounces orange-flavored liqueur, such as Cointreau, divided

=3 cups grapefruit juice, divided

=5 grapefruit slices, for garnish

Preparation

=Wet the rims of 4 glass and coat with coarse salt (if desired); fill the glasses with ice. Pour 1 ounce tequila and 1/2 ounce liqueur into each. Top each with 3/4 cup grapefruit juice and stir. Garnish with a slice of grapefruit.

 

Nutrition

Per cocktail: 188 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 1 g protein; 0 g fiber; 3 mg sodium; 303 mg potassium.

Nutrition Bonus: Vitamin C (120% daily value), Vitamin A (15% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 fruit, 1/2 other carbohydrate

Mexican Food
Mongolian Food Recipe

Mexican Food Recipe: Frozen Horchata

A summery take on a popular Spanish and Mexican rice-based drink. Mexican Food.

Makes: 2 servings, 1 cup each

Active Time: 6 minutes

Total Time: 6 minutes

 

Ingredients

=1 cup vanilla rice milk

=1 cup vanilla rice-based ice cream

=1/4 teaspoon ground cinnamon, plus more for garnish

 

Preparation

=Blend rice milk, ice cream and 1/4 teaspoon cinnamon in a blender for 30 seconds, or until creamy. Sprinkle with more cinnamon.

 

Nutrition

 
Per serving: 216 calories; 7 g fat ( 1 g sat , 0 g mono ); 0 mg cholesterol; 37 g carbohydrates; 1 g protein; 1 g fiber; 145 mg sodium; 1 mg potassium.

Mongolian Beef Recipe

Mexican Food Recipe: Watermelon Agua Fresca

This refreshing drink is served by roadside vendors all over Mexico. Not too much fruit, not too much sugar, just a beautiful way to quench your thirst on a summer day. Its a Mexican Food.

 

Ingredients

=10 cups cubed seeded watermelon, (about 6 pounds with the rind), divided

=1 cup water, divided

=1/3 cup sugar, divided

=1/4 cup fresh lime juice

=1 liter (4 cups) club soda, or seltzer water, well chilled

=Lime slices, for garnish

 

Preparation

=Combine half the watermelon, half the water and half the sugar in a blender; puree. Pour through a coarse strainer into a large container. Repeat with the remaining watermelon, water and sugar. Stir in lime juice. Refrigerate until well chilled, about 4 hours.

=To serve, stir in club soda (or seltzer) and garnish with lime.

 

Tips & Notes

=Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days.

To Know Mongolian Beef Recipe

Mexican Food Recipe: Beef & Potato Salad with Smoky Chipotle

Beef & Potato Salad with Smoky Chipotle on of the most popular food in the world. Its a mexican food. Its very testy. Today i i giving you how to make it. So lets go for do it.

 

Ingredients

=14 ounces stew beef (preferably from the chuck), cut into 1-inch cubes

=2 cloves garlic, chopped

=1 teaspoon salt

=4 medium boiling potatoes, peeled and cut into =roughly 1/2-inch pieces

=3 tablespoons cider vinegar

=1 small red onion, cut into 1/4-inch pieces

=3 tablespoons extra-virgin olive oil

=2-3 tablespoons finely chopped canned =chipotle chile in adobo sauce (see Note)

=1 ripe medium avocado, cut into 1/4-inch pieces

 

Preparation

=Bring 1 quart water to a boil in a medium saucepan. Add beef, garlic and salt. When the water returns to a boil, reduce the heat to medium-low. Skim off the foam that rises during the first few minutes of simmering. Partially cover and simmer until the meat is fall-apart tender, about 1 hour. Remove the meat to a plate with a slotted spoon; let cool.

=Add potatoes to the meat broth (if there isn’t enough to cover them, add water) and simmer over medium heat until tender, 12 to 14 minutes. Scoop the potatoes into a medium bowl with a slotted spoon. Sprinkle with vinegar.

=Coarsely shred the beef and stir it into the potatoes, along with onion, oil and chipotle to taste. Let cool to room temperature. Stir in avocado just before serving.

 

Tips & Notes

Make Ahead Tip: Cover and refrigerate the salad for up to 2 days. Stir in the avocado just before serving.

Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a spicy, flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep at least 14 days  in the refrigerator or six months in the freezer. 

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